Stuffed Sweet Potatoes with Avocado and Corn Black Bean Salad | Easy Vegan Lunch Idea
- Culinary Collaborations
- 3 days ago
- 3 min read
These Stuffed Sweet Potatoes with Avocado and Corn Black Bean Salad make a colorful, satisfying plant-based meal with very little fuss. Soft roasted sweet potatoes are filled with creamy avocado, crisp red pepper and fresh greens, then served with a bright corn, black bean and tomato salad for a lunch or dinner that feels fresh, filling and easy to put together.
Stuffed Sweet Potatoes with Avocado and Corn Black Bean Salad Recipe
Servings: 4 | Prep Time: 20 minutes | Cook Time: 45 to 55 minutes
Ingredients
For the Stuffed Sweet Potatoes
4 medium sweet potatoes, about 8 oz. (225 g.) each
1 tsp. (5 ml.) olive oil
¼ tsp. fine sea salt
Freshly ground black pepper, to taste
1 large avocado, sliced
1 red bell pepper, thinly sliced
½ cup (15 g.) microgreens or tender sprouts
2 tbsp. (8 g.) chopped fresh cilantro or parsley
Lemon wedges, for serving
For the Corn Black Bean Salad
2 cups (300 g.) cooked corn kernels, fresh or thawed from frozen
1 can (15 oz. / 425 g.) black beans, drained and rinsed
1 ½ cups (225 g.) halved cherry tomatoes
1 yellow bell pepper, diced
½ cup (55 g.) thinly sliced red onion
1 avocado, diced
¼ cup (10 g.) chopped fresh cilantro or parsley
2 tbsp. (30 ml.) fresh lime juice
1 tbsp. (15 ml.) extra-virgin olive oil
1 tsp. (5 ml.) maple syrup, optional
½ tsp. ground cumin
½ tsp. fine sea salt, plus more to taste
Freshly ground black pepper, to taste
Directions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Scrub the sweet potatoes and pat them dry. Pierce each one several times with a fork.
Rub the sweet potatoes lightly with olive oil and sprinkle with salt and black pepper. Place them on the prepared baking sheet.
Bake for 45 to 55 minutes, or until the skins are slightly wrinkled and the centers are very soft when pierced with a knife.
While the sweet potatoes bake, make the salad. Add the corn, black beans, cherry tomatoes, yellow bell pepper, red onion, avocado and cilantro to a large bowl.
In a small bowl, whisk together the lime juice, olive oil, maple syrup, cumin, salt and black pepper.
Pour the dressing over the salad and gently toss until everything is evenly coated. Taste and adjust with more lime juice, salt or black pepper, if needed.
Let the sweet potatoes cool for 5 minutes. Split each one open lengthwise, keeping the bottom intact.
Gently fluff the inside of each sweet potato with a fork.
Fill each sweet potato with avocado slices, red bell pepper, microgreens and chopped cilantro or parsley.
Serve the stuffed sweet potatoes with the corn black bean salad on the side and lemon wedges for squeezing over the top.
Make It Yours
→ For a heartier version, spoon a little of the corn black bean salad directly into the sweet potatoes before adding the avocado and microgreens.
→ For extra creaminess, add a drizzle of tahini-lime sauce, cashew cream or plant-based yogurt mixed with lime juice and a pinch of salt.
→ For more heat, add diced jalapeño to the salad or finish the potatoes with hot sauce.
→ For a smoky flavor, add ½ tsp. smoked paprika to the salad dressing or sprinkle the sweet potatoes with a little chili powder before baking.
Kitchen Notes
→ Choose sweet potatoes that are similar in size so they bake evenly. The potatoes should be very soft in the center before filling; if they are underbaked, they will not open neatly or hold the toppings well.
→ If using frozen corn, thaw it fully and pat it dry before adding it to the salad. For more flavor, lightly char the corn in a dry skillet for a few minutes before mixing it with the beans and tomatoes.
→ Add the diced avocado to the salad shortly before serving so it stays bright and holds its shape.
Pairs Well With
Serve these stuffed sweet potatoes with tortilla chips, cilantro-lime rice, a simple green salad, roasted peppers, tomato soup or a small bowl of black bean soup.
